Squash Blossom Frittata with Basil and Cherry Tomatoes
Recipe by Chef Alyssa Gorelick of Chef Alyssa's Kitchen
2 Tablespoons of milk
2 Tablespoons ghee (clarified butter)
3 to 4 squash blossoms 2 small sweet onions ½ cup grated Asiago cheese Salt and pepper to taste
2 sprigs basil, torn
1 cup cherry tomatoes, sliced
1. Beat 4 eggs with the milk, add salt and pepper to taste and set aside. Preheat oven on broil.
2. In a non-stick sauté pan over medium heat, melt half of the ghee and cook the potatoes and onions until tender, about 5 minutes. Spoon out and reserve.
3. Add the remaining ghee and lay the squash blossoms in the pan to cook. As they begin to brown, pour in the egg mix and then sprinkle in the basil, potatoes and onion. Cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned. Allow to cool in the pan for about 5-10 minutes before transferring.